Mexican Egg Salad Melts

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Celebrate Easter with some of our most delicious recipes. From ham and lamb to "what to do with all of those leftover eggs," we've got ideas that'll keep your Easter hoppy!


Mexican Egg Salad Melts

Mexican Egg Salad Melts
4 hard cooked eggs, peeled and chopped
2 tbsp. plain yogurt or light mayonnaise, or 1 tbsp. of each
2 tbsp. minced red onion
3/4 tsp. Mexican seasoning
2 English muffins, split
1/2 of a (7- oz.) can whole green chiles
1 cup shredded Mexican blend cheese

Prep: 10 minutes, Cook: 10 minutes, Serves: 4

1. Preheat oven to 450°F.

2. Stir together eggs, yogurt, onion and Mexican seasoning in a small bowl.

3. Lightly toast English muffins and place on a foil-covered baking sheet. Top each with equal amounts of egg mixture, chiles and cheese. Bake for 10 minutes or until eggs are warmed and cheese is melted.

Nutritional Information:
340 calories, 16 g protein, 16 g total fat (8 g sat., 0 g trans), 17 g carbohydrate, 2 g fiber, 2 g sugar, 270 mg cholesterol, 530 mg sodium, 8 points


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